Lincolnshire duck breast

Serving size: 4
Preparation time: 15 minutes
Cooking time: 25 minutes

4 duck breasts
1 Granny Smith apple
100g fresh blackberries
1 teaspoon lemon juice
200g butter
Pinch of ground ginger
Salt to taste
1 large celeriac, peeled and sliced
100g butter
1 shallot, chopped
1 clove garlic, chopped
100ml aromatic white wine
300ml vegetable stock
150ml double cream
Salt and white ground pepper to taste
100g crème fraîche
The zest and juice of 1 lime
Small pinch of ground cumin

Featured in:
March 2016

Melt the butter in a pan, add the shallot and garlic, cook on medium for 2 minutes. Add the celeriac and cook for 2 minutes, wet with the white wine, reduce for 3 minutes. Add the stock and cream, cook for 15 minutes, season with salt and pepper.

Pass the mixture in a blender and puree until smooth.

Place all the ingredients for the crème fraîche in a bowl and mix well, refrigerate until needed.

Separate the duck breast from the skin, season with salt and ginger. Heat a nonstick pan, add the skin with a little butter and cook for 1 minute. Discard the skin and add the breast, cook for 1 minute on medium heat, turn and cook for 1 minute. Reduce the heat and cook for a further 2 minutes each side.

Set aside to rest covered with aluminium foil.

Cut the blackberries in half, place in a bowl, cut the apples in fine strips leaving the skin on and mix with the berries and lemon juice – season lightly.

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